← Back to Search Results baking
cranberry-pumpkin-loaf

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The flavors of cranberries, pumpkin, and habanero chile blend well together, producing a bread that is sweet, tart, and hot. Pumpkins and cranberries are usually associated with fall harvests, but with the availability of frozen cranberries and canned pumpkin, this bread can be a year-round favorite. Serve these at Thanksgiving and enjoy traditional tastes with one the Pilgrims never heard of—chile!

Yield : 2 loaves

Ingredients

  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground habanero chile
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2/3 cup chopped cranberries
  • One 8-ounce package cream cheese, softened
  • 8 tablespoons (1 stick) butter, softened
  • 2½ cups sugar
  • 4 eggs
  • 2 cups canned pumpkin puree
  • 2 teaspoons orange zest

Directions

Preheat the oven to 350°F, and lightly oil 2 loaf pans.

Sift the dry ingredients, except the sugar, together into a bowl. Add the cranberries and stir to coat.

In another large mixing bowl, cream the cheese, butter, and sugar together until fluffy. This can be done by hand or with a mixer. Add the eggs, one at a time, beating well after each addition. Beat in the pumpkin and orange zest and mix well.

Add the dry ingredients to the pumpkin mix and stir just to mix. Do not overmix, or the bread will be tough. Divide the batter between the two loaf pans.

Bake the bread for 60 to 75 minutes, or until a toothpick inserted into the middle of a loaf comes out clean.

Cool the bread on a wire on a rack for 15 minutes. Remove the bread from the pans and continue to cool. Serve them warm or at room temperature.


© 2005 Dave DeWitt and Nancy Gerlach

Note from Cookstr's Editors

Nutritional information is based on 16 servings. Serving size is 1 slice.

 

Nutritional Information

Nutrients per serving (% daily value)

364kcal (18%)
46mg (5%)
4mg (6%)
357mcg RAE (12%)
139mg
17mg
6g
36g
2g
59g
84mg (28%)
385mg (16%)
7g (34%)
12g (19%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
desserts-4-today Desserts 4 Today
by Abby Dodge
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?